Where will it be held?
Cypress College – Anaheim Campus
1830 West Romneya Drive, 1st Floor Anaheim, CA 92801
Telephone: (714) 808-4640
Entrance Fee
$5 per student – used to buy supplies, certificates and awards.
What schools are interested?
1. Los Amigos
2. Santiago
3. Brea
4. Huntington Beach
5. Santa Ana Valley
6. Newport Harbor
7. Fountain Valley
8. Marina
9. Westminster
10. Ocean View
11. Katella
How many students may participate from each site?
4 students per site
When?
Feb 4th
2:00-2:10 Arrive
2:10-2:30 Introduction/demonstration (Jeremy), give handouts and rules
2:20-3:20 Break off into groups. 4 kids per college student, teach the 4 different shapes
4:00 Clean up and leave
Feb 18th
2:00-2:15 Arrive, dress check, set up
2:15-2:45 Competition
3:35-2:50 Cuts are judged
2:50-3:00 Kids clean
3:00-3:30 Awards ceremony
4:30-5 Leave
What will be provided?
Potatoes
Cleaning Supplies/Sanitizer
Training
Awards – Certificates for all, gift cards for 1st, 2nd, and 3rd place
What should each student wear?
Clean chef coat/apron
Clean chef pants/black pants
Black/white socks
Leather shoes with waffle soles/good tread and full toe/heel
Hair pulled back
Chef cap or hair net
What does each student have to bring?
A sharp chef’s knife
A cutting board
Three clean towels
What will the students learn?
How to sharpen a knife.
Knife safety.
Sanitation of area.
Organization of space and time.
Different knife shapes.
Should students practice?
Absolutely!! They should practice at school and at home. They have two weeks between the training day and the competition day.
Competition
Each student will be assigned 2 of the following different shapes to be made in 20 minutes, at least 2 oz per cut, 2 potatoes used total:
The Strip Cuts
Batonnet: Strips measuring ½ inch × ½ inch × 2½-3 inches
Julienne: Strips measuring 1/8 inch × 1/8 inch × 2½ inches
The Cube Cuts
Large Dice: Cubes measuring ¾ inch × ¾ inch × ¾ inch.
Medium Dice: Cubes measuring ½ inch × ½ inch × ½ inch.
Small Dice: Cubes measuring ¼ inch × ¼ inch × ¼ inch
Brunoise: Tiny cubes, measuring 1/8 inch × 1/8 inch × 1/8 inch
Points will be deducted…
• if the participant does not wear the prescribed dress for food service events.
• for each violation of any industry approved safety or sanitation principle.
• if the name of the participant and/or school appear on the chef's attire.
• if the participant does not stop preparation and plating at the end of the preparation and plating time.
• if the participant is late.
Participant will be disqualified if he/she…
• uses the ingredients, equipment or tools of another participant.
• uses ingredients other than those provided to complete his/her food products.
• uses more than his/her allotted share of food ingredients.
Orange County Culinary Competition Page
Where will it be held?
Cypress College – Anaheim Campus
1830 West Romneya Drive, 1st Floor Anaheim, CA 92801
Telephone: (714) 808-4640
Entrance Fee
$5 per student – used to buy supplies, certificates and awards.
What schools are interested?
1. Los Amigos
2. Santiago
3. Brea
4. Huntington Beach
5. Santa Ana Valley
6. Newport Harbor
7. Fountain Valley
8. Marina
9. Westminster
10. Ocean View
11. Katella
How many students may participate from each site?
4 students per site
When?
Feb 4th
2:00-2:10 Arrive
2:10-2:30 Introduction/demonstration (Jeremy), give handouts and rules
2:20-3:20 Break off into groups. 4 kids per college student, teach the 4 different shapes
4:00 Clean up and leave
Feb 18th
2:00-2:15 Arrive, dress check, set up
2:15-2:45 Competition
3:35-2:50 Cuts are judged
2:50-3:00 Kids clean
3:00-3:30 Awards ceremony
4:30-5 Leave
What will be provided?
Potatoes
Cleaning Supplies/Sanitizer
Training
Awards – Certificates for all, gift cards for 1st, 2nd, and 3rd place
What should each student wear?
Clean chef coat/apron
Clean chef pants/black pants
Black/white socks
Leather shoes with waffle soles/good tread and full toe/heel
Hair pulled back
Chef cap or hair net
What does each student have to bring?
A sharp chef’s knife
A cutting board
Three clean towels
What will the students learn?
How to sharpen a knife.
Knife safety.
Sanitation of area.
Organization of space and time.
Different knife shapes.
Should students practice?
Absolutely!! They should practice at school and at home. They have two weeks between the training day and the competition day.
Competition
Each student will be assigned 2 of the following different shapes to be made in 20 minutes, at least 2 oz per cut, 2 potatoes used total:
The Strip Cuts
Batonnet: Strips measuring ½ inch × ½ inch × 2½-3 inches
Julienne: Strips measuring 1/8 inch × 1/8 inch × 2½ inches
The Cube Cuts
Large Dice: Cubes measuring ¾ inch × ¾ inch × ¾ inch.
Medium Dice: Cubes measuring ½ inch × ½ inch × ½ inch.
Small Dice: Cubes measuring ¼ inch × ¼ inch × ¼ inch
Brunoise: Tiny cubes, measuring 1/8 inch × 1/8 inch × 1/8 inch
Points will be deducted…
• if the participant does not wear the prescribed dress for food service events.
• for each violation of any industry approved safety or sanitation principle.
• if the name of the participant and/or school appear on the chef's attire.
• if the participant does not stop preparation and plating at the end of the preparation and plating time.
• if the participant is late.
Participant will be disqualified if he/she…
• uses the ingredients, equipment or tools of another participant.
• uses ingredients other than those provided to complete his/her food products.
• uses more than his/her allotted share of food ingredients.